Shimmering straw colour with flashes of chartreuse.
Fragrant pineapple and passionfruit characters with underlying hints of fresh asparagus and herbs. The natural acidity provides great length and texture, and a mouth-watering finish that is zesty and bright.
Enjoy this wine with light seafood such as pan-fried snapper or BBQ prawns, and with an array of salads. Delicious with a platter of goats’ cheese, pecorino and feta, and the perfect apéritif with fresh oysters.
The certified organic fruit for this wine was sourced from 32-year-old vines planted in rocky loam soils located on the central eastern slopes of the Pyrenees ranges at 280 metres. The grapes were harvested cool in the morning then pressed into stainless steel tanks, with a small fraction of the juice transferred into French oak barrels (five years old). Fermentation in steel took place over 15 days with the selected yeast, and over the duration of four weeks in the barrels with wild yeast. Both fractions were kept on lees contact for an additional one month, and after five months the wine was prepared for bottling.
|Residual Sugar||2.4 g/L|
Pale straw green, with limey coloured hues.
This Chardonnay unveils intense aromas of fresh peach, guava and grapefruit
and hints of lemongrass. This wine showcases natural organic wine-making at its best. Subtle oak contributes to the creamy vanillin and butterscotch textures and notes of ash and white pepper, creating a beautifully structured wine that is well-balanced and refined.
Enjoy this Chardonnay with an array of seafood such as crab cakes, smoked
salmon or grilled barramundi. Equally delicious with chicken in a creamy white
sauce, or a light, coconut-based Thai curry.
Delicious now, and has great years ahead. Serve lightly chilled.
The organic fruit for this wine was sourced from 32 year old vines planted in
rocky loam soils located on the central eastern slopes of the Pyrenees ranges
at 280 metres. The grapes were harvested cool in the morning then pressed
into French oak (one year old) and Hungarian oak (four years old) where
fermentation took place over 15 days with the selected yeast. Some small, fruit
driven parcels were added post-ferment. The wine was aged on its yeast lees
(sur-lie) for a further seven months to enhance the mouth-feel.
|Date Bottled||November 2016|
Rich, crimson red colour with dark violet after tones.
This wine releases intense and diverse aromas such as raspberries, plums, fresh cocoa beans, and mocha-like notes. It is a medium-bodied wine, carrying smooth and powdery fine tannins and a sensually round palate.
This wine would be best served with rich grilled red meats, prosciutto, scallops, grilled tuna and blue-vein cheese dishes.
Drink now, and will age gracefully.
Sourced from 21 years old vines planted rocky loam soils, located on the Central eastern slopes of the Pyrenees ranges at 280 metres. The grapes were handpicked in early-April, crushed, de-stemmed and pressed into stainless tank. Fermentation took place over 19 days with selected yeast, after this the wine was transferred into French oak barrels (four years old). The wine was kept on lees contact for a further four months. Finally, after six months the wine was racked, stabilised and prepared for bottling.
|Date Bottled||June 2015|
Rich cherry red.
Scents of plum, freshly baked fruit pie and haunting notes of nutmeg, aniseed and hints of white pepper. The lively palate is full of sweet, dark berries while subtle mint and chocolate contribute to the complexity, integrating with the savoury oak and supple tannins. A delightful drive and length with acid backbone deliver a smooth, seamless finish.
This Shiraz is perfect served with red meats such as BBQ lamb or wagyu beef, and with oily fish such as grilled tuna or roast salmon. It is also delicious with an array of Asian cuisine including Indian butter chicken or Singapore chilli crab.
Fantastic now, but will also age gracefully for years.
The Estate vineyard provides blending diversity with different clones and different aged vines from several blocks. Fermented in traditional small open top fermenters and hand plunged twice daily for to 10 days using a variety of yeasts. MLF was encouraged on skins and completed in tank prior to 15 months ageing in old and new French, American and Hungarian hogsheads. The inclusion of Viognier at fermentation and in the assemblage balances the wine’s spicy cool climate origins and accentuates the floral notes.
|Residual Sugar||0.0 g/l|
Blueberry, cassis, chocolate, hints of violets and subtle Pyrenees mint aromas lead to a rich palate of black currants and anise, incorporating the supple tannins and mocha from the well integrated French oak. Elegant and well structured, this wine will evolve superbly for many years.
Hints of peach and meringue meld elegantly with sweet cashew, vanilla and pastry notes. Subtle oak adds complexity that integrates seamlessly with the creamy apple and peach palate, leading to a crisp, lingering tail.
Smooth and delicious now, it will improve for the next decade.
Since 2008 Mount Avoca has fermented increasing amounts of its Sauvignon Blanc in French and Hungarian oak to build complexity and interest into the blends. All components in this limited release Fumé Blanc were fermented and matured in barrel. Some were drawn off for full solids fermentation with indigenous (wild) yeast, and others were encouraged to go through partial MLF to further enhance the complexity. All barrels were matured on yeast and stirred (battonage) weekly to increase the weight, balance and mouth-feel prior to bottling in late 2014. Only 220 cases made.
Pale rose with golden hues.
This wine is pale rose in colour with delicate golden hues, filled with the succulent aromas of ripe apricot, honeysuckle, nashi pears and candied citrus. Biscotti and cream flavours enhance the soft texture and intriguing complexity, creating a wine that is engaging, well-balanced and refreshing.
This wine is delicious with seafood such as seared scallops or pan-fried halibut steak. Enjoy it with white meats such as roast chicken or pork tenderloin, and with creamy pastas made with white cheese sauce.
Ready to drink now, or will develop over the next few years. Serve lightly chilled.
The fruit for this wine was sourced from 12 year old vines planted on limestone and sandy gravel located on the northern slopes of the Pyrenees ranges at 300 metres. The grapes were machine harvested cool in the morning then pressed into stainless tanks where fermentation took place over 15 days with the selected yeast. 10% of the juice was transferred into French oak barrels (three years old) for fermentation with wild yeast over four weeks. Both fractions were kept on lees contact for one month, and after five months, the wine was prepared for bottling. No fining agents were used in order to preserve the lively colour and natural fruit aromas.
|Date Bottled||November 2016|
Light green colour with almost mineral spring facial stripes.
Well balanced with a bit of natural residual sugar to round up an innate, zesty acidity, typical of cool climate Viognier. This wine delivers an exquisite array of aromas such as ripe apricots, marzipan, orange liqueur and chamomile. Its body is graceful and velvety, with a mouth-watering oily structure and a crisp finalé.
This wine would be best served with Thai, Chinese, Indian, seafood and poultry dishes.
Drink now, or allow the wine to develop over the next three to five years.
Bright gold with lychee, lime and candied lemon peel aromas. The initial sweetness evolves into orange and melon and is balanced with crisp acidity that gives the wine its impeccable line.
Enjoy with your favourite dessert.
Divine now, or cellar if you can and enjoy how it develops over the next 5+ years.
The story of the 2010 Cordon Cut wine starts well before the grapes were harvested. The canes with the fruit (called “cordons”) are cut and left to hang on the trellis for three weeks prior to harvesting. This reduces the grapes to about one third of their original weight, not only concentrating the sugars but also intensifying the flavours. Assessed daily, the grapes were harvested and pressed into stainless steel in late March 2010. After cold settling for a week, a small percentage was racked off for barrel ferment and the rest was co-inoculated and fermented in tank. Specialist yeast strains were used to accentuate the already abundant aromas and lift the fruit. After eight months of storage and barrel ageing, the 2010 Cordon Cut Sauvignon Blanc was carefully blended and bottled in January 2011, and bottle-aged for a further 10 months prior to release.
|Date Bottled||January 2011|
Rich burgundy red.
Rich burgundy red in colour with crimson after tones. This wine releases seductive aromas such as violets, wild berries, prunes, truffle and dark chocolate, and an array of mineral notes. It carries a medium body with vibrant, almost powdery fine tannins, and a long, curvy structure.
This wine would be best served with rich chicken cacciatore, braised duck, slow roasted lamb, seafood- based dishes, and any pizza containing anchovies or calamari.
Sourced from 10 years old vines planted rocky loam soils located, on the Central western slopes of the Pyrenees ranges at 350 metres. The grapes were handpicked in late-March, crushed, de-stemmed and pressed into stainless tanks. Fermentation took place over 19 days with selected yeast, after this the wine was transferred into French and Hungarian oak barrels (two and four years old). The wine was kept on lees contact for a further four months. Finally, after six months the wine was racked, stabilised and prepared for bottling.
93 POINTS - JAMES HALLIDAY WINE COMPANION 2019
"Excellent varietal expression on the bouquet, with its distinctive cherry character given some added dimension by aromas of sweet spice and neatly matched mocha-like oak. The medium-weight palate is bright and buoyant, a balancing level of astringency provided by crisp acidity and light, savoury tannins, neither of which intrude. Well structured throughout."
Bright red colour with long legs. Well balanced with a bit of natural residual sugar to round up an innate, zesty acidity, typical of cool climate Sangiovese. This wine exudes a wide range of aromas such as red cherries, plums, and ripe figs. Oak barrels supplied fantastic tarry notes and scents of white pepper. It has a medium body, round and filled with silky tannins.
This wine would be best served with spaghetti marinara, chicken cacciatore, and creamy casseroles.
Great now as a baby, and will be amazing when she grows up.
Sourced from 15 years old vines planted on limestone and sandy gravel, located on the northern slopes of the Pyrenees ranges at 300 metres. The grapes were machine harvested in mid-April, crushed, de-stemmed and pressed into stainless tank. Fermentation took place over 17 days with selected yeast, and then transferred into French and American oak barrels (three and four years old). The wine was kept on lees contact for a further three months. Finally after five months the wine was racked, stabilised and prepared for bottling.
Deep burgundy red.
Deep, burgundy red in colour with dark after tones. Well balanced with a wonderful texture and velvety tannins, softening the innate zesty acidity typical of this Alpine variety. This wine releases aromas of ripe plums, figs and truffles. The firm acid backbone and fine powdery tannins show off the distinctive and intense fruit characters to full benefit, while guaranteeing this wine will improve for a decade and beyond.
This wine would be best served with rich pork dishes, cacciatore, and casseroles.
Fresh, lively and vibrant drinking now, will improve for many years. Likely peak 2024 to 2030.
Sourced from 20 years old vines planted rocky loam soils, located on the Central eastern slopes of the Pyrenees ranges at 280 metres. The grapes were machine harvested early-March, crushed, de-stemmed and pressed into stainless tanks. Fermentation took place over 18 days with selected yeast, after this the wine was transferred into French and Hungarian oak barrels (two and four years old). The wine was kept on lees contact for a further four months. Finally, after five months the wine was racked, stabilised and prepared for bottling.
91 POINTS - JAMES HALLIDAY WINE COMPANION 2019
"A red-fruited bouquet primarily, with notes of raspberry and plum along with the familiar ripe cherry aromas, and a hint of licorice and/or mint which may be a regional thing. Medium-weight, with a feeling of softness overall, the light but tart tannin has persistency, and keeps the sweetish fruit flavour in line. It's well balanced, tasty, and very drinkable for now or later."
A plush, crimson colour with vivid dark violet tones.
This elegant, cool-climate Tempranillo releases an array of succulent aromas such as wild strawberry, mint, morello cherry, vanilla and mocha. This is a medium-bodied wine with savoury oak characters, powdery tannins and a long, spicy, smooth finish.
Enjoy this wine with meats such as shoulder cuts of beef, Spanish chorizo or a hearty paella. Pair it with an oily fish such as salmon, or a rich
Fresh, lively and vibrant drinking now, will improve for many years. Likely peak 2024 to 2030.
The fruit for this wine was sourced from six year old vines planted on rocky loam soils, located on the central eastern slopes of the Pyrenees ranges at 280 metres. The grapes were handpicked from mid-February, crushed, de-stemmed, cold macerated and transferred into stainless steel tanks. Following 12 days fermentation, the wine was transferred into French oak (four years old) and Hungarian oak (one year old) and allowed to carefully mature for an additional eight months.
Pale green colour.
This wine radiates a wide spectrum of aromas such as fresh limes, tropical guavas and passionfruit, with lashings of creamy marzipan and hints of honeysuckle. The palate is light body, round and velvety with a long lasting zesty spine.
This wine would be best served with fish and shellfish dishes, cheese platters, and Thai food.
Ready to drink now, but has great potential to age over a few years.
Sourced from 32 years old vines planted on rocky loam soils, located on the Central eastern slopes of the Pyrenees ranges at 280 metres. The fruit was delivered to the cellar early in the morning, under cool conditions. After a gentle crushing and de-stemming, the grapes were given a cold maceration treatment to maximise aromatic extraction. Immediately after pressing was conducted, and different fractions were kept separated. Juice fractions were left to cold settle for five days, and then racked into stainless fermenters. The juice was inoculated at 16℃ with selected yeast cultures. Fermentation was carried out for a period of 14 days, and then wine was racked off lees and sulphated to stop any yeast activity. After two months, the wine was protein and cold stabilised, and finally filtered in preparation for bottling.
|Date Bottled||October 2016|
This Euro-styled Rosé has a perfect rose petal hue, with aromas of wild strawberry and pink grapefruit and soft fruit flavours. Judicious blending creates complexity and a full middle palate, with a finish that is firm, ripe and crisp.
This is a Rosé to be enjoyed with a wide range of cuisines, or just on its own. Try it with pasta or rice dishes, especially those with seafood, spicy Asian stir-fries, or dishes with goats’ cheese. Perfect for hot weather and sharing at BBQs.
Best when consumed young.
|Date Bottled||November 2016|
|Residual Sugar||4.7 g/L|